Meats High in Myristic acid (121st - 140th) (per 100 g edible portion)

• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  230 mg
• Cattle, Offal (reticulum, boiled)
  
  230 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  230 mg
• Swine, Ham (uncooked ham, fresh)
  
  220 mg
• Swine, Ham (shoulder)
  
  220 mg
• Swine, Offal (small intestine, boiled)
  
  210 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  210 mg
• Swine, Ham (loin)
  
  200 mg
• Swine, Offal (cartilage, boiled)
  
  200 mg
• Swine, Offal (feet, boiled)
  
  200 mg
• Swine, Ground meat (raw)
  
  200 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  200 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  200 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  200 mg
• Duck, domesticated (meat, with skin, raw)
  
  190 mg
• Swine, Ham (uncooked ham, ripened)
  
  190 mg
• Swine, Ham (bone-in)
  
  190 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  190 mg
• Swine, Loin
  
  180 mg
• Swine, Offal (large intestine, boiled)
  
  180 mg